(One of the inventions that came out of Christmas in July)
Note: Don’t mess around with canned or frozen cherries in this recipe. This is the kind of thing you want to save for once or twice a year, when the cherries are perfect and ripe.
1/4 c. butter (unsalted and if you use margarine I will sue you for defamation of character)
1/4 c. “all-fruit” jam or preserves (cherry, apricot, or other fleshy-type fruit is best)
1 1/2 c. pitted, quartered sweet red cherries*
In a small saucepan over medium heat, melt the butter. Stir in the preserves and heat until bubbling, stirring occaisionally. Turn off heat. Add cherries and stir. About five minutes before you need to serve the sauce, warm it up over low heat just until it bubbles, stirring often.
Serve immediately over roast pork.
*I have a gadget that pits cherries and olives. I geeked out when I saw it.